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Quick Pickled Carrots
Elizabeth Swoish
Enjoy the tangy crunch of
Quick Pickled Carrots.
They are easy to make, and the perfect acidic side or snack.
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Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course
Condiments
Cuisine
American
Servings
12
Calories
12
kcal
Equipment
small saucepan
1.5 qt
glass jar
16 ounce wide mouth
, with an airtight lid
mandoline
I use
this one
, set to 1/8"
Ingredients
US Customary
Metric
1x
2x
3x
1 ½
cups
carrots
washed, peeled, and cut in 1/8 inch slices (or shred, keep whole, cut into sticks, etc.)
2
cloves
garlic
1/8 inch slices
2
bay leaves
1
teaspoon
whole peppercorns
½
cup
distilled white vinegar
5% acidity
½
cup
water
½
tablespoon
cane sugar
¾
teaspoon
kosher salt
Instructions
To a jar add carrots, garlic, bay leaves, and whole peppercorns. Set aside.
In a small saucepan add white vinegar, water, cane sugar, and kosher salt. Heat over medium to low heat until the sugar and salt has fully dissolved.
Remove from heat and immediately pour over the carrots.
Tightly screw on the lid and allow to cool for 1 hour before refrigerating.
Refrigerate for 2 to 3 days prior to eating.
Notes
Storing Information:
Refrigerated, in an airtight glass jar, for up to 2 months.
Storing at room temperature and freezing is not recommended.
Nutrition
Calories:
12
kcal
Keyword
HOMEMADE PICKLED CARROTS, PICKLED CARROTS, PICKLED CARROTS RECIPE, QUICK PICKLED CARROTS
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